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  Added: Jul 27, 2006  •  Visited (1218)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Almond - Topped Cake
(Toscatarta)
What You Need:
CAKE
  • 2 teaspoons unsalted butter, softened
  • 1 tablespoon dry bread crumbs
  • 1 cup all-purpose flour
  • 1 teaspoon double-acting baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • ½ teaspoon vanilla
  • ¼ cup milk
  • 4 tablespoons unsalted butter, melted

    ALMOND TOPPING
  • 2 tablespoons unsalted butter, softened
  • ¼ cup sugar
  • 1 tablespoon flour
  • 2 tablespoons milk
  • 1/3 cup sliced blanched almonds
  • ½ teaspoon vanilla

  • How To Cook:
    CAKE:
    1. Preheat the oven to 350°F. With a pastry brush or a paper towel, spread the bottom and sides of an 8-inch round pan with 2 teaspoons of soft butter, then sprinkle with bread crumbs. Turn the pan over and tap out any excess crumbs.

    2. Sift the flour, baking powder and salt together in a mixing bowl. In another large bowl, beat the eggs with a wire whisk, rotary or electric beater until they are well blended.

    3. Slowly beat in the sugar and vanilla and continue to beat until the mixture falls back into the bowl in a lazy ribbon when the whisk or beater is lifted out.

    4. With a rubber spatula, fold the flour mixture and milk alternately into the eggs and sugar by first adding about 1/3 of the flour, then a little milk, then another 1/3 of flour, the remaining milk, and last, the remaining flour. (Fold by using a slow under-over motion rather than a rotary motion.)

    5. Before the last of the flour has been folded into the batter, add the melted butter. As soon as there is no further trace of either flour or butter, pour the batter into the prepared pan. Be careful not to overfold. Rap the pan sharply on the table once to remove any air pockets.

    6. Bake the cake in the center of the oven for 30 to 40 minutes, or until the cake is golden brown and is springy when touched lightly. Test further by inserting a toothpick into the center of the cake; it should come out dry and clean.

    ALMOND TOPPING:
    1. Meanwhile, prepare the almond topping. Combine the butter, sugar and flour in a small pan and stir together briefly with a wooden spoon.

    2. Add the milk and cook over low heat, stirring constantly, for 2 or 3 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the almonds and vanilla. Set aside.

    3. Preheat the broiler to its lowest level. When the cake is done, carefully run a knife around the edge to loosen it from the pan; then place a wire cake rack on top and invert the two.

    4. Set another rack on top of the cake and again invert; the top of the cake is now facing up. With an icing spatula or spoon, spread the topping lightly and evenly over the hot cake.

    5. Place the cake, still on its rack, under the broiler, about 3 inches from the heat. Broil 3 to 5 minutes, until the top is golden brown and bubbling. Check constantly to be sure that the topping does not burn. Serve while still warm.

    To Make: one 8-inch round cake
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Almond
    Main Ingredient » Dairy » Butter
    Dish » Cake & Muffins

     





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